Confession: I suck at making cookies.
I mean they TASTE good but they are never the chewy discs of goodness that I buy from my fave bakeries. AND they always turn out ugly. Actually, make that FUGLY. But alas they taste ok so I continue with the same old, same old.
While I was in NYC my homie Rachael made me cookies! She had made the cookie dough and froze individual discs of dough to have cookies at the ready. Kind of brilliant if you ask me. The cookies were delicious and nice and soft, just what I’ve always wanted. It turns out she used this recipe from the New York Times. I remember seeing this recipe when it came out over a year ago and never got around to making it. I figured now would be a good time to go for it.
You definitely have to read the accompanying article to get an idea of how they developed this recipe. It’s really interesting and puts some of the ingredients and steps into context. What really sets these cookies apart is keeping the dough refrigerated for about 24 hours prior to baking. This allows the flavours to develop among other things. It also makes the cookie dough readily accessible for consuming raw. Just saying.
The results while delicious produced crunchy cookies and looked nothing like the photos. I think I may have measured my butter incorrectly and I’m wondering if using chocolate chunks screwed things up. I’m willing to give these cookies a shot because I’ve had them soft and delicious. Oh, and the salt sprinkling on top is pure genius. It really enhances the flavour of the cookies.
Oh, and having the dough ready to go in individual rounds is amazing. It’s great to have a fresh-baked cookie at random times. I seriously considered bring a round of dough to work and baking it in the toaster oven. Seriously.
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
(From the New York Times)
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The Chocolate Chip Cookies are look very adorable. Thanks for sharing cookies nyc recipe information with us. Useful informative blog.